Pozole with blue corn hominy
Pozole with blue corn hominy is a traditional Mexican stew featuring hominy (nixtamalized corn) made from blue corn, simmered in a flavorful broth with meat (often pork or chicken). It's typically garnished with shredded cabbage, radishes, oregano, lime, and chilies, and originates from central and western Mexico, with roots in pre-Columbian cuisine.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates from the blue corn hominy, provides a good amount of protein from the meat, and is relatively low in fat depending on the cut used. It's a good source of fiber, B vitamins, and minerals like iron and magnesium, with a rough calorie count of 300-400 kcal per typical serving.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 18 g |
| Carbs | 40 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sugar | 3 g |
| Sodium | 600 mg |
| Iron | 3 mg |
| Magnesium | 60 mg |
| Potassium | 350 mg |
| Phosphorus | 200 mg |
| Zinc | 2.5 mg |
| Vitamin B6 | 0.4 mg |
| Niacin (B3) | 5 mg |
| Folate | 40 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Blue corn hominy is nutritionally unique, as blue corn contains anthocyanins—antioxidants that give it its distinctive color—and is a traditional ingredient in Mexican and Southwestern U.S. cuisines, adding both visual appeal and a slightly nutty flavor.
